granola & banana pancakes
I'm pleased to announce that I am now a contributor to A Healthier Michigan, sponsored by Blue Cross/Blue Shield. I will be developing a new recipe for them each week, and am really excited about the opportunity!
Here's a sneak peak at what I developed over the weekend for this week's blog entry.
2/3 cup Three Little Birds Granola (Lois's Favorite flavor)
1 1/2 cup Lowfat Buttermilk
1/2 ripe banana, peeled and mashed
2 Tb. dark brown sugar
2 Tb. canola oil
2/3 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. kosher salt
Pure Michigan Maple syrup for drizzling
1/2 banana, sliced for garnish
fresh blueberries (optional) for garnish
Soak the granola in the buttermilk overnight in the refrigerator.
In the morning, remove the soaked granola from the fridge and set aside. In a small bowl, mash half of a banana, and mix with the egg, oil, and brown sugar. Add the granola/buttermilk mixture to this and stir to combine.
In a separate bowl, blend the whole wheat pastry flour with the baking soda and salt. Fold this into the banana and granola mixture until JUST COMBINED - do NOT over-mix! Allow the batter to rest for 15 minutes.
Meanwhile, prepare a cast iron pan or griddle to cook the pancakes. If you do not have a cast iron pan or griddle, just use a non-stick pan. Heat the skillet over medium to high heat. Brush it lightly with oil or spray with cooking spray.
Spoon 1/4 cup of batter into the pan and allow to cook until the edges are set, about 3 minutes. You may need to adjust your heat up or down to get the perfect temperature to brown the pancakes and cook them thoroughly without burning them. When the edges are set, flip the pancakes and cook on the other side to golden brown.
Remove from the skillet and garnish with the rest of the banana and a small amount of pure maple syrup.
Yield: 12 - 14 small pancakes (4" diameter)
** a serving is 2 pancakes**
Stacy Sloan; Chef & Founder of Three Little Birds